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We love Starbucks Cake Pops. There is just something about these bite size cake on a stick that makes me and my kids happy. I love having them with my cup of coffee and now I can make them at home.
My kids love stopping to get drinks for the cake pops. We love making cake pops so I knew I could recreate this sweet treat at home.
If your family loves copycat recipes as much as mine, this is the one to make. You may also love these Valentine’s Day Cake Balls for another delicious treats.
Table of Contents
Ingredients
- Classic Vanilla Cake Mix – Plus the ingredients called for on box to make the cake
- Vanilla Frosting – I used the the pre-made frosting
- Cake Pop Sticks or Lollipop Sticks
- Pink Candy Melts
- White Sprinkles
For the full recipe and ingredients, scroll to the bottom for the recipe card.
Variations Ideas
These Copycat Starbucks Cake Pop Recipe can be made a variety of ways with different types of boxed cake mix. Use a chocolate cake mix, lemon or strawberry. We have even made red velvet cake pops with this recipe.
Feel free to also change the candy melts to white chocolate candy melts, red candy melts or any color that you choose.
How to Make Starbucks Cake Pops:
Step 1 – Make cake mixture in a large bowl and bake in the oven according to box instructions. Then let the cake cool at room temperature.
Step 2 – Remove the cake from the pan. Remove the brown outside layer from the cake and throw away.
Step 3 – Crumble up the remaining cake and the cake crumbs into a large mixing bowl.
Step 4 – Add the frosting to your crumbled cake and stir everything together until well combined.
Step 5 – Shape mixture into about 24-36 cake balls (depending on their size) and place on a lined baking sheet. I used a cookie scoop to ensure that each one is approximately the same size.
Step 6 – Put the pink candy melts in a small microwave safe bowl and microwave for 30 seconds, then stir. Then continue to heat in 30 second intervals.
Step 7 – Dip each cake pop stick into the melted chocolate and then place them into the cake balls about halfway threw the balls. Then place in freezer for 10-15 minutes.
Step 8 – After the cake pops have been in the freezer. Dip each cake pop into the melted candy melts (you may need to melt again if it has solidified some). Make sure that the candy covers the cake pop completely. Allow the excess melted candy to drip off back into the bowl.
Step 9 – Then place the stick of cake pops in a block of Styrofoam or cardboard box to hold the cake pops while the candy dries and solidifies. Add the sprinkles immediately before the candy dries.
Step 10 – Cover all cake pops with candy melts. Once all the cake pops are dry, they are ready to serve and enjoy!
Can you make them ahead of time?
Yes, we make these ahead of time. I prepare the cake and roll into balls. Then place them in the refrigerator for up to a month. When you are ready to decorate, just pull them out and complete the process.
The Starbucks Birthday Cake Pops and Chocolate Cake Pops are my kids favorite. So I always make sure to have them prepared for their birthday.
Frequently Asked Questions
When we go to get coffee the cost of their cake pops range from about $2 -$4. With my big family, that can very expensive real quick.
You can easily make around 24 for the cost of two at Starbucks. So that is definitely a huge savings making them at home.
Store leftovers at room temperature or place in the fridge in an airtight container. These cake pops will last about 3-4 days.
More Starbucks Recipe to try
- Vanilla Bean Frappuccino
- Starbucks Hot Chocolate Recipe
- Starbucks Medicine Ball Recipe
- Copycat Starbucks Passion Tea Lemonade
If you make this Starbucks Cake Pops Recipe, please leave us a comment. We love hearing from you.
Starbucks Cake Pops Recipe
Ingredients
- 1 box classic cake mix (ingredients called for on box to make the cake)
- 3 Tbsp Vanilla Frosting I used pre-made
- 24-36 Cake Pop Sticks or Lollipop Sticks
- 12 oz Pink Candy Melts
- White Sprinkles
Instructions
- Make cake and bake according to box instructions. Then let the cake cool at room temperature.
- Remove the cake from the pan. Remove the brown outside layer from the cake and throw away. Crumble up the remaining cake into a large bowl.
- Add the frosting to your crumbled cake and stir everything together until well combined.
- Shape mixture into about 24-36 cake balls (depending on their size) and place on a lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.
- Put the pink candy melts in a small microwave safe bowl and microwave for 30 seconds, then stir. Then continue to heat in 30 second intervals stirring between each one until the candy melts are fully melted and creamy.
- Dip each cake pop stick into the pink melted candy and then place them into the cake balls about halfway threw the balls. Then place in freezer for 10-15 minutes.
- After the cake pops have been in the freezer. Dip each cake pop into the melted candy melts (you may need to remelt if it has solidified some). Make sure that the candy covers the cake pop completely. Allow the excess melted candy to drip off back into the bowl.
- Then place the stick of cake pops in a block of styrofoam while the candy dries and solidifies. Add the sprinkles immediately before the candy dries.
- Continue until all the cake pops have been covered. Once all the cake pops are dry, they are ready to serve and enjoy!
I made these today. They were good! I’ve never had the Starbucks version, but my 17 year old has, and he commented that they taste like the Starbucks version without even knowing where I got the recipe. For anyone considering this recipe, think about the following points. Here’s what would have made the result better:
1. I had to add 2 extra TBSP of frosting to get the mixture to be the right consistency to stay together. This could be bc I had more cake? I don’t know. I had 25 cake pops in the end.
2. Use a DEEP container for the melts. I used a wider container and it was not ideal. This will do 2 things: the candy will go further up the stick before you insert them. This should be another number in itself. It’s very important imo. Second, you’ll be able to dip the entire pop into the container after it comes out of the freezer.
3. Use melts that have low viscosity, or in other words not thick. I had one color candy melts that was thin and one that was thick. The thick candy melt product was a whole hot mess.
Thanks for coming up with the recipe and for taking the time to post it.
These look great. This is exactly how I make mine. Just an FYI from someone who makes a LOT of cake pops. You recommend adding food coloring to the candy melts or almond bark, however many brands do not recommend adding certain colorings because it can cause the coating to seize or turn grainy. I would recommend buying precolored coatings or checking the manufacturer instructions on the product you are using if you plan to use coloring.